Pat the chops dry with a paper towel, and season with salt and pepper.,Combine the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and pepper on a rimmed plate.,Dredge the chops through the mixture on both sides.,Heat a large cast-iron skillet over medium heat, and coat with the oil.,When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown.,Remove the chops to a plate and set aside.,______,Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet, and stir with a wooden spoon until it makes a paste.,Slowly whisk in the chicken broth, making sure there are no lumps.,Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring.,Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce.,Stir to combine.,Return the pork chops to the skillet, and simmer for 15 more minutes, until the chops are cooked through.,Sprinkle with chopped parsley before serving.